MICROBIOLOGICAL STUDIES OF OIL EMULSIONS

ABSTRACT

The article presents the results of microbiological analyzes of oil emulsion products and their compliance in accordance with the General Technical Regulations on food safety "No. 724 of 11.17.2020 and Sanitary Regulations and Norms

АННОТАЦИЯ

В статье приведены результаты проведения микробиологических анализов продуктов жировой эмульсии и их соответствие согласно Общему Техническому Регламенту о безопасности пищевой продукции» №724 от 17.11.2020 и СанПин 0366-19.

Ключевые слова: исследование, микробиологические показатели, жировые эмульсии, маргарин, майонез, спред.

Keywords: research, microbiological indicators, oil emulsions, margarine, mayonnaise, spread product.

Introduction

Microbiological testing of food is an important activity to check for the presence of pathogens or to ensure that control measures are effective in reducing the prevalence of pathogens to acceptable levels.

Mandatory control of sanitary-indicative microorganisms, the detection of which is also an indirect indicator of the biological contamination of the test material with microorganisms. Exceeding the standards for the permissible content of sanitary-indicative microflora indicates the possible presence of certain microbes.

The organoleptic properties of food products are determined by the indicators of taste, color, smell and texture characteristic of each type of product, and must satisfy the traditionally established tastes and habits of the population. The organoleptic properties of food products should not change during their storage, transportation and in the process of sale.[1,3]

Emulsions are a form of a product that is homogeneous in appearance, consisting of mutually insoluble finely dispersed liquids, intended for internal, external or parenteral use. Emulsions are microheterogeneous systems consisting of mutually insoluble, finely dispersed liquids, most often water and oil. Emulsions are coarsely dispersed systems in which the liquid suspended in the form of droplets is called the dispersed phase, and the liquid in which the dispersed phase is distributed is called the dispersion medium[5].

Food emulsions such as mayonnaise, butter, and salad dressings are two-phase systems of immiscible liquids with limited stability. One of the phases exists as discrete droplets suspended in the other, continuous phase, and between the two phases there is an interfacial layer which is occupied by the required surfactant. In food products, two types of emulsions are important. In oil-in-water (o/w) emulsions, oil droplets are suspended in a continuous phase of water. These are more versatile emulsions; they appear in food in many forms, such as mayonnaises, cream liqueurs, cream, whipped toppings, and ice cream mixes. Examples of water-in-oil (w/o) emulsions are butter, margarines and fat spreads[4,5].

Microbiological studies of oil emulsions are an important area of food research that has received significant attention in recent years due to the growing demand for sustainable and safe food products. Oil emulsions are a mixture of water and fat and are commonly used in the food industry as raw materials or as finished products.

One of the key areas of microbiological studies of oil emulsions is the study of the effect of microorganisms on the stability and quality of emulsions. Microbial contamination of oil emulsions can lead to changes in the chemical and physical properties of the mixture, such as acid number and consistency, which can lead to instability and separation of the fat and water phases.[7]

Another area of research is the detection of microorganisms before the degradation process of fat emulsions. It was found that some strains of bacteria and fungi are able to decompose various components of fatty emulsions - lipids, a number of carbohydrates, including glucose, with the formation of acid.[10]

Formulation of the problem

High quality and food safety is one of the main tasks of the food production process. Microbiological studies of food products, in particular oil/fat emulsion products produced in our republic, to identify food pathogenic organisms in them, as well as microorganisms that cause spoilage, help to ensure the constant safety of food products throughout the supply chain and improve their quality and shelf life.

Objects and methods of research

Sanitary Regulations and Norms 0366-19, Research methodology according to GOST 10444.15-94 , GOST 31747-2012, GOST 10444.2-94, GOST 10444.12-88. The objects of the study were products with oil emulsions.

Results and discussion

This research has led to the development of methods to control and prevent the growth of microorganisms that cause spoilage in food. In addition, the study of microflora in oil emulsions is also an important aspect of microbiological research. Microflora in fat emulsions can affect the stability and quality of the emulsion, as well as the degradation of oil components. Understanding the composition and diversity of microflora in fat emulsions can provide valuable information about the processes that affect the stability and degradation of fat emulsions.

The presence of molds and yeasts in oil is undesirable because they grow over a wide range of temperatures and pH values, resulting in surface discoloration and off-flavors. However, of even greater concern is the fact that some molds are capable of producing toxic metabolites known as mycotoxins. Some of these toxins, such as aflatoxins, are known to be carcinogens.

Typically, microbial contamination of fat emulsions can be due to the fact that it is usually produced from contaminated raw materials, in addition to the primitive way of processing, handling, storage and distribution.

Samples:

I –Spread product (82% of fat)

II-Margarine (60% of fat)

III-Mayonnaise

IV- Spread product (82,5% of fat)

V-Condensed product

Table 1.

Results of microbiological analyses of oil emulsions

As a result of the data obtained, it was found that in sample No. 1, organorleptic changes weren’t revealed, due to the detection of St.aereus, coliforms and an increased content of yeast in the product.

Samples No. 2,4,5 comply with the standards presented in the General Technical Regulation on Food Safety" No. 724 dated 11/17/2020.

In sample No. 3, changes in the emulsion were revealed, it lost its stability and is more prone to mold.

Identified discrepancies were due to insufficient microbiological control during the production process. Appropriate measures have been taken to solve these problems.

In conclusion, microbiological studies of fat emulsions are an important area of research that can make a significant contribution to the development of stable and safe fat emulsions. Further research is needed in this area to fully understand the impact of microorganisms on foods and to develop effective strategies to control and prevent the degradation of fat emulsions.

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